1. In a large saucepan, cover the eggs with water and bring to a
vigorous boil. Cover the saucepan, remove from the heat and let
stand for 10 minutes.
2. Drain off the water and shake the pan gently to crack the
eggs. Cool the eggs slightly under cold running water, then peel
them under running water. Pat dry.
3. Cut the eggs in half lengthwise and carefully remove the
yolks. Transfer the yolks to a bowl and mash well with a fork. Stir
in the salmon, mayonnaise, cornichons, cornichon liquid and
Dijon mustard. Season with salt. Mound the filling in the egg-white
halves and sprinkle with Old Bay. Serve lightly chilled.